This Easy Peach Cobbler Pound Cake is a delightful treat! It’s moist and fluffy, with juicy peaches peeking through a golden cake. Perfect for dessert or a sweet snack!
I love serving it warm with a scoop of vanilla ice cream on top. Just try not to eat it all in one sitting—I won’t tell if you do! 🍑😄
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the pound cake, providing structure and flavor. If you prefer, you can use a homemade vanilla cake recipe or a gluten-free cake mix for a different twist.
Instant Vanilla Pudding Mix: It adds moisture and richness to the cake. You can substitute with a similar flavor, like butterscotch or chocolate for a unique flavor.
Sour Cream: This is key for keeping the cake moist. If you’re out, plain yogurt or buttermilk can work as substitutes, but sour cream offers a creamy texture that’s hard to match.
Sliced Peaches: Canned peaches are easy and convenient. You can also use fresh peaches, but be sure to peel and chop them first. Frozen peaches work too; just thaw and drain them first!
Nuts: Pecans or walnuts add a nice crunch, but you can skip them if you have nut allergies or prefer a nut-free cake.
How Do You Get the Perfect Texture in the Cake?
The mixing technique is crucial for getting a fluffy pound cake. Be sure not to overmix after adding the eggs and wet ingredients. Here’s how to achieve that perfect texture:
- Combine dry ingredients first to evenly distribute the cake and pudding mix.
- Once you add the wet ingredients, mix just until combined. A few lumps are okay!
- Gently fold in your peaches and cinnamon with a spatula to keep the cake light and airy.
These tips can help you avoid a dense cake and achieve a lovely, soft texture everyone will love!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 can (15 oz) sliced peaches in syrup, drained and chopped
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prep and 55-65 minutes to bake. Once it’s done, let it cool for about 10 minutes in the pan before transferring it to a wire rack. Total time from start to finish is about 1.5 hours!
Step-by-Step Instructions:
1. Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a bundt pan to ensure the cake comes out easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. This will be the base of your cake.
3. Add the Wet Ingredients:
Now, add in the eggs, sour cream, vegetable oil, and vanilla extract. Mix everything together using an electric mixer until the batter is smooth and completely blended.
4. Fold in the Goodies:
Gently fold in the chopped peaches and, if you want, the ground cinnamon and nuts. Make sure they are evenly mixed throughout the batter without over mixing, as this keeps the cake light and fluffy.
5. Bake the Cake:
Pour the batter into your prepared pan and smooth the top with a spatula to make it even. Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
6. Cool Down:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing.
7. Optional But Delicious:
If you like, dust the cooled cake with powdered sugar for an extra treat right before serving.
Enjoy your delicious Easy Peach Cobbler Pound Cake as a treat for yourself or to share with friends and family! Perfect warm, or with a scoop of ice cream on top!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Fresh Peaches Instead of Canned?
Yes! Fresh peaches can be used for a more vibrant flavor. Make sure to peel and chop them into small pieces before folding them into the batter. If using fresh peaches, consider adding a tablespoon of sugar to enhance their sweetness.
Can I Make This Recipe in Advance?
Absolutely! You can bake the cake ahead of time and store it at room temperature for up to 3 days. To keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week. Just make sure to let it come to room temperature before serving.
What Should I Do If the Cake Is Too Dense?
A dense cake can be a sign of overmixing after adding wet ingredients. To prevent this next time, mix until just combined and be gentle while folding in the peaches. Also, check your oven temperature with a thermometer to ensure it’s accurately heating.
How Do I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it in plastic wrap and freeze for up to 2 months. Just thaw at room temperature when you’re ready to enjoy it!
